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Coat the chicken with flour. Mix and toss until all the pieces are completely covered then shake off the excess flour.
On medium heat, in a hot saucepan with extra virgin olive oil, cook the chicken without overcrowding then brown both sides.
Season with salt and pepper.
When both sides of the chicken are golden brown, pour the lemon juice then cook for about 5 minutes.
Pour the Marsala wine and let the alcohol evaporate on medium - high heat.
When the sauce is starting to become thick, lower the heat to low - medium.
Add the capers and most of the parsley, leaving some for garnishing. Adjust the salt.
Turn off the heat when the sauce has been reduced almost completely.
Before serving, drizzle with extra virgin olive oil and sprinkle the remaining parsley.